scubadoo97

I've been cooking at 160 x 6-8 hrs. Haven't played around with varying the temp too much

Thanks Dave. I do something similar but with a higher salt brine, closer to 10% salt with dark brn sugar. I do refresh it in water prior to storing away to form the pellicle. I also use a cold smoke generator and smoke for 2-3 hrs.

I'm a big believer in using a pressure cooker for stock

How do you make your lox Dave?

The avocados look bigger than the average Hass variety.

BKEats, homemade ice cream sounds great This should get you jump stated on the pastrami Was lunch today on good rye with Swiss and grilled

Had a little corned beef flat that I rubbed with pastrami spice, smoked and steam finished The little piece of point just had to be cut into

Since I have not achieved a sublime SV corned beef/pastrami, what is the textural advantages over more conventional methods? It's going to be red due to the cure either way so I'm assuming there is more textural advantages as well as the obvious advantage of minimal attention during cooking. Along with my poor attempt at a SV pastrami last year I have a store bought prepared corned beef in the freezer and have out of town guest visiting next Thursday night. I was thinking of hearty pastrami sandwiches and salads or slaw for an easy meal since I have to work that day and will have little time to prepare.

SV chicken thigh "confit" tonight with a side salad of greens and a lot of spiralized root vegetables. I enjoy the heck out of this chicken dish. Out of the bath and into the freezer. Makes a quick meal on a week night after work that would have taken a lot longer to prepare.

Last year around this time I cured a whole brisket flat cut into 2 pieces. I also bought a packaged corned beef. Did one of the pieces that I cured as well as the packaged corned beef on the smoker after the pastrami rub and smoked it tp about 180f then finished them over steam in the oven to 200. The other piece of home cured brisket was first rubbed then smoked for a couple of hours then into the SV bath following advice I picked up at eG. My bad, I can 't find my notes but it was cooked for a day or two but was not as tender as the ones done a more traditional way on the smoker and steamed. I still have a chunk of that one in the freezer and was thinkging of tossing it in the bath at about 60c for a day or so to warm it and maybe tenderize it more

I wish I could find BSCB that cheap. I SV a couple every week. 143 X 2-3 hrs I slice them for chicken sandwiches My son takes this for lunch every day Beats buying deli chicken at the grocery store

My Frankensteen tenderloin worked out quite well Out of the bath Off the grill On the plate

Had some tenderloin scraps in the freezer from cleaning an un trimmed tenderloin back in December. Figured it was a good time to try out the Moo Gloo I recently purchased. Appears to have worked well to hold it together Into the SV bath at 129. Will sear it after it's bath. Fingers crossed

Mgaretz every thing off your smoker looks so darn good

I buy Serranos most often if I'm looking for some heat with that green pepper flavor

Ranz, this was my take as well but not ready to give up yet

Made chicken and corn stock today for a corn and chicken soup

And a self cleaning oven

Daveb keep an eye out at your local Walmart neighborhood grocery store. I was buying paper towels when I walked past the meat counter and found these Thanks Mitch. Was hoping for some eG wisdom on how to do these better but feared you were right, they are just inherently super fatty

Last minute dinner tonight Salmon smeared with gochujang and seared. Topping Japanese green tea noodles cooked in miso broth. The shellfish was cooked langostino tails found at Costco. Not a great product. These were seasoned with Momofuku roasted brussel sprout marinade to give them a little Asian flavor

So while cruising through the local Walmart grocery store I saw several vac packs of lamb ribs. I picked up one and cooked it in the oven with a nice. marinade but the fat which there is a lot of was not rendered out even though the meat was very tender Seeing that they had sold out within a hour of my purchase I vowed to try them again if they ever showed up again. Well a month or so later there were more in the meat case. This last attempt was done on the smoker. Done like I would pork ribs. Prior to cooking I trimmed out as much fat as I could without tearing them up. I used a dry rub and 6 hrs at 225 produced a nice looking product with crispy bark but still a lot of fat was present in the final dish which made it a very greasy feast. The meat was very tasty and the left overs were cleaned of fat and were excellent. So my question is, how to best prep and cook lamb ribs so the end product is not so fatty? Any suggestions that I haven't tried? Or I'm thinking maybe that's just the way they are. Thanks for any advise

Thanks for the clarification.

Looks great Daveb. When I was finding lamb tenderloin at Fresh Market. They were maybe 3/4 an inch in diameter, cylindrical and approximately 8-10 inches long. Yours looks totally different. Different sized animals or cut?

Some are more tender than others. And the grains runs in different directions

Ranz, that looks great. Last time I did a chuck it was good but I wished I would have cut it up into individual muscle groups.